SOUTHWEST MIDDLE SCHOOL LUNCHR

*REPEAT* 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Quaternary Sanitizer at Sanitizer Buckets and 3 Compartment Sink above proper concentration. *CDI - PIC diluted Sanitizer with water and refilled sanitizer buckets.

4-501.11 Maintain equipment in good repair. *Observed - 2 Standing RIC not in use due to being in disrepair unable to maintain proper cold holding temperatures. PIC has a work order in place for both units.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sani-buckets with quat >400ppm at serving line. CDI- Sani-bucket diluted to 250ppm. (-0.5)

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cups of cut cantaloupe cooling in RICs at 47F after prep and later will be placed on TPHC. CDI-PIC placed items into WIF to rapidly drop below 41F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

5-202.12 Provide at least 100F water at handsinks. Observed employee handwashing sink at 74F. PIC stated plumber is continuing maintenance on to raise temperature of employee bathroom sink. All other handwashing sinks were above 100F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed 2 sheet pans of burgers that were below 135F in hot cabinet closest to dishwashing area (see temp chart). CDI-PIC reheated burgers to above 165F. Other burgers in same unit were above 135F as well as all other hot cabinets throughout kitchen. REPEAT. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two pans of chicken patties hot holding at steam and hot holding reach in unit below 135F. CDI - PIC moved both trays back to oven to be reheated above 165F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

REPEAT 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed eight ceiling light shields throughout kitchen with dead insects inside. CDI - PIC placed worker order to have ceiling lights shield cleaned. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to kitchen with visible light from sides and top corners of the door when fully closed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two sanitizing buckets with wet wiping cloths with sanitizer solution below 50PPM. CDI - PIC discarded solution and obtained new sanitizer from 3-comp-sink at 300PPM.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed roughly eight ceiling light fixtures with blown bulbs throughout kitchen. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed two light bulbs in walk in freezer blown and five blown light bulb for hood system. CDI - PIC placed worker to have bulbs replace for hood system and ceiling lights.

5-202.12 Provide at least 100F water at handsinks. Observed employee bathroom handwash sink at 73F. PIC stated maintenance will be contacted after inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one scoop with minor food particles stored as clean. CDI-PIC set scoop by dishmachine to be rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed multiple dead pests in dry storage area in dark areas underneath shelving and another dead pest behind drying rack in dishmachine area. PIC discarded pests. EHS spoke with PIC about limiting amount of cardboard in dry storage area to help with potential attraction of pests and to check dark areas underneath shelving for dead pests. Repeat.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed dishmachine with cardboard stuck in sprinkler and minor buildup on pipe above exit of dishmachine. PIC stated dishmachine gets de-limed once a week.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed one dead pest.

4-501.11 Maintain equipment in good repair. Observed top left corners of gaskets in hotbox units that were peeling away from unit. Temperatures unaffected. PIC placed work order for gaskets during inspection. Repeat.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed TPHC pre-portioned lettuce & tomato, yogurt bags, and chicken and cheese sandwich bags in RI units that were above 41F prior to being removed from temperature control. Per PIC, establishment preps all TPHC founds and then cools foods in RI and not WIC. CDI-PIC stuck all foods into WIF to rapidly cool. EHS discussed with PIC about leaving uncovered foods and cooling in WIC to reach 41F prior to cold holding TPHC foods prior to their removal from temperature control. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed minor torn gaskets in the top left corner of hotbox doors on the hotbox unit to the far left facing the serving line and the far left inside the kitchen. Temperatures unaffected.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed 2 pans of chicken hot held below 135 degrees F. CDI, chicken reheated to greater than 165 degrees F. See temperature observation chart.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed salads placed on TPHC but boards not updated to reflect time as procedures require. CDI, tilt board updated.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed quat sanitizer testing over 400ppm in buckets. CDI, sanitizer diluted to required concentration.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed no small diameter probe thermometer available. Vr required.

4-501.11 Maintain equipment in good repair. Observed 1 oven out of order and not in use. PIC stated work order placed and waiting part.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed bag of employee food stored on shelf in. Walk in cooler over consumer food.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed two utensils with minor amounts of food debris left attached from previous uses. CDI- Utensils were moved to 3 comp sink to be washed, rinsed, and sanitized again.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to properly air dry. Observed dishes left wet stacked during the inspection. CDI- Dishes that were observed wet were restacked during the inspection.

4-501.11 Maintain equipment in good repair. -Observed walk in freezer condenser with possible leak. Repair to ensure that food is not being contaminated. Pan placed to protect food from possible contamination.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. -C Observed dead pests in lighting on ceiling. PIC stated the maintenance team will remove them once school is out. Remove. -0 points

4-501.11 Maintain equipment in good repair. -C Observed 2-door freezer non-operational. PIC has posted out of order sign on front door and a work order was placed to repair. Repair. -0 points

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -C Observed minor dust build-up on ceiling tiles. Clean. -0.5 points

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Facility has procedures for vomit/diarrhea events but did not have written procedures available. CDI - EHS provided educational poster and emailed written procedures. -0 points

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken tenders in hot box holding at 129F. CDI - PIC voluntarily discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean debris from exterior of meat slicer.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean mold and mildew from walls in dish machine. Clean dust from ceiling tiles in kitchen area. Repeat (full points)

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed black build up on walls in dish room.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed black build up on walls in dish room.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed burgers in hot holding cabinet at 108 degrees . CDI placed burgers on time and food was for employees only at this time. This items is second repeat discussed with PIC if situation can not be corrected intent to suspend would be issued.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed waffle fries in all three hot hold pass through being held at less than 135 degrees. CDI reheated all products to 165 and placed to serve. Repeat violation.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed written procedure for tphc of salads not being followed. Salads placed in display for use before reaching approved temperature and tpch chart being used incorrectly times being placed on chart before product reaches less than 41 degrees. CDI all product taken to walk in cooler to reach appropriate temperature. -0 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed burgers being hot held at 124 degrees. CDI reheated. See chart above.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed individual trays of cut tomatoes and cut romaine lettuce above 41F (see temp chart). CDI PIC voluntarily discarded trays of cut tomatoes and cut romaine lettuce.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink stored above metal sheet pans by the 3 comp sink. Ensure to store employee food and drinks in a designated area. 6-303.11 Intensity-Lighting - C Observed multiple bulbs non-functioning in the hood system above ovens. Ensure to replace bulbs.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chef salads cooling in the tall reach in units tightly covered above 41F (see temp chart). CDI PIC uncovered salads and placed in the walk in cooler to cool properly.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 3 dented cans stored with other cans on the dry storage shelf and not in a designated area. CDI PIC removed cans and placed in designated area. Repeat violation.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf One damaged can stored in can area. CDI- Can removed from use.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed yogurt salad (with cheese) holding above 45F (see chart). PIC stated item was just prepped. CDI- Uncovered and taken to WIC to cool down.

4-501.11 Maintain equipment in good repair. Wash gage on warewashing unit is not working and not recording temp. Repair gage.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Three containers of cooked noodles holding below 135F. CDI- All products were just cooked and thus re-heated in oven to 165F.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Salads were in front unit but no TPHC times were written on TPHC board. CDI- Employee stated those salads were not suppose to be there and removed them. Assure that when salads are placed in unit, TPHC starts and times are recorded.

4-501.11 Maintain equipment in good repair. Wash gage and final rinse gage on high-temp. dish machine was not recording final required temps. of 160F and 180F. Unit is working as strips turned black and lollipop themometer recorded 178F. Repair gages.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed salad in reach in cooler recorded above 45F (see chart). CDI- Salads covers opened and moved to WIC to cool down. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observe two trays of earlier-prepped salad with cover securley fastened. All salad were recorded above 45F. CDI- Lids removed to allow cold air to enter product. Employees informed on proper cooling of salads.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed a dented can stored alongside sound cans.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed personal food stored along-side facility food in reach in cooler. CDI- Food moved to disclosed location.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed ice in handwash sink. Do not dump in handwash sink. CDI- Informed PIC not to dump ice in handwash sinks. REPEAT.

4-501.11 Maintain equipment in good repair. Observed damaged gasket in door to WIC.

{6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed no light shield in one hot holding box. Provide light shield.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed some ice in handwash sink indicating someone had used it as a dump sink. Handwash sink shall only be used for handwashing. CDI- Explained to PIC handwash sink only to be used for handwashing. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handwash sink. CDI- PIC was waiting for janitor to re-fill soap.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one utensil soiled with food debris. CDI- Utensil taken to dishwasher.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken nuggets on line and wedges in hot holding units holding at a temperature below 135 (see chart). CDI- Wedges were re-heated and nuggets were exchanged.

5-202.12 Provide at least 100F water at handsinks.-Pf - Observed the handsink in the employee restroom only reaching 95F. Adjust to get at least 100F. Verification required 9/9/2015

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed just prepped tomatoes, ham and lettuce tightly covered and cooling in the reach in unit. CDI - Items were uncovered and placed in the walk in cooler to cool.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found hot dogs and hot dog chili from previous day not date marked. Food being held for service on March 5. CDI- allowed to date.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf: Observed salad board for recording TPHC times and dates not being updated. Current date missing from board. Some salad items were on board with times removed from refrigeration but those salads werenot being offered that day. CDI- updated board and directed PIC to update the salad board on a daily basis.

4-501.11 Maintain equipment in good repair. Observed washing machine with significant rusting under loading lid.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. OBSERVED MULTIPLE REACH-IN REFRIGERATORS WITHOUT AIR THERMOMETERS. OBSERVED MULTIPLE REACH-IN HOT HOLD UNITS WITHOUT AIR THERMOMETERS.PROVIDE AIR THERMOMETERS IN ALL HOT/COLD HOLDING EQUIPMENT, IN THE WARMEST PART OF REFRIGERATORS AND THE COOLEST PARTS ON HOT HOLDING UNITS.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent.GENERAL COMMENTOBSERVED THE CUSHION GUARD DETTACHING FROM ICE MACHINE DOOR AND LEAVING STICKY ADHESIVE RESIDUE WHICH COULD POTENTIALLY COME INTO CONTACT WITH ICE.REATTACH CUSHION OR REMOVE ADHESIVE RESIDUE.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. CLEAN TOP EXTERIOR SURFACE OF ICE MACHINE. OBSERVED DUST ACCUMULATING

5-205.15 Maintain a plumbing system in good repair.-P GENERAL COMMENTOBSERVED SOME WATER LEAKING FROM BACK FLOW CAP ON TOP OF DISH MACHINE NEAR THE DIRTY DISH SIDE. CDI BY INSTRUCTING PIC TO HAVE LEAK FIXED PRIOR TO NEXT INSPECTION TO PREVENT PIPES FROM RUSTING.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.GENERAL COMMENTREPLACE 2 BLOWN LIGHT BULBS IN WALK-IN FREEZER.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. GENERAL COMMENTOBSERVED SOME UNSHIELDED LIGHTBULBS OVER STEAM TABLES ON SERVER LINE AS WELL AS IN SEVERAL OF THE REACH-IN HOT HOLDING VERTICAL UNITS.****PROVIDE LIGHT SHIELDS OR DOCUMENTATION SHOWING THAT THE LIGHT BULBS ARE SHATTERPROOF.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other PestGENERAL COMMENTDead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.BLDG. MAINTENANCE/JANITORIAL SERVICES NEED TO CLEAN OUT THE DEAD INSECT BODIES IN THE LIGHT FIXTURES OF THE DINING ROOM AND FOOD SERVICE ROOM AREAS.

4-501.15 Warewashing Machines, Manufacturers’ Operating InstructionsGENERAL COMMENT(A) A WAREWASHING machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions.DISH MACHINE DATA PLATE STATES THAT RINSE WATER TEMPERATURE SHOULD READ 160F, GAUGE FOR RINSE WATER TEMPERATURE OBSERVED NOT TO GO OVER 145F. WASH TEMPERATURE AND FINAL RINSE TEMPERATURE WERE OBSERVED TO CORRECTLY REACH REQUIRED TEMPERATURES. HAVE HOBART CHECK DISH MACHINE TO MAKE SURE GAUGE IS OPERATING CORRECTLY.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition(A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.OBSERVED SOME INTAKE VENTILATION GUARDS IN KITCHEN AND DINING ROOM AREAS WITH HEAVY DUST ACCUMULATION PRESENT. CLEAN INTAKE GUARDS****SOME IMPROVEMENT NOTICED SINCE LAST INSPECTION****

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringGENERAL COMMENTDo not store utensils on absorbent materials. OBSERVED UTENSILS STORED ON ABSORBENT PAPER MATERIAL.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge ProhibitionKeep ventilation units clean and free of dust or debris. OBSERVED HEAVY DUST ACCUMULATION ON OVERHEAD INTAKE GUARD IN DRY STORAGE ROOM. CLEAN

C) A self-closing; slow-closing; or metering faucet shall provide a flow of water for at least 15seconds without the need to reactivate the faucet.OBSERVED SEVERAL METERED FAUCETS NOT RUNNING FOR ATLEAST 15 SECONDS. ADJUST FAUCETS TO RUN FOR 15 SECONDS MINIMUM.

Health Dept and CMS management addressing labeling deficiencies and procedure adjustments to gain compliance.

Observed sanitizer in vat, testing at 100ppm (Quat). Label states effective concentration is 200-400ppm. CDI by pumping more sanitizer into water.

Keep nonFood contact surfaces clean. Observed multiple refrigeration gaskets, on reach-in units, with debris collecting on top portion. CLEAN

GENERAL COMMENTObserved liquid waste coming from outside garbage container. Ensure container has no leaks.